Friday, February 12, 2010


5 mins
  • Corn tortillas
  • Mayonnaise or butter
  • Cucumber spears
  • Alfalfa sprouts or lettuce, shredded
  • Spike, Vegesal or Parsley Patch Mexican Seasoning (salt-free)
Peel cucumbers and cut into thin spears 5-6 inches long. Heat one tortilla in hot, dry, skillet, turning from one side to the other until soft but not crisp. Spread hot tortilla with mayonnaise. Arrange in a line of 2-3 cucumber spears down center of tortilla. Top with sprouts or lettuce and seasoning. Roll tightly.

Serving suggestion: 3 Cuke-a-tillas per person

Recipe via Fit For Life

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